Receta de pizza de focaccia

Ingredientes

• 3 1/2 cups type 0 flour (at least 12% protein)
• 2 1/2 cups water
• 1 tsp dry yeast
• 1 1/2 tsp salt
• 2 tbsp olive oil
• semolina flour (for dustin)
• 2 tbsp olive oil (for brushing dough)
• 1 cup tomato sauce
• 2 cups mozzarella
• 1/2 cup emmental
• 1/4 cup provolone
• 35 slices pepperoni
• 2 tbsp olive oil (for brushing dough)
• 1 cup basil pesto
• 2 cups mozzarella
• 1/2 cup emmental
• 1/4 cup provolone
• 15 cherry tomatoes (halved)
• 12 slices mortadella

Preparación

1. 1

   Using only ¾ of the water, mix in the yeast until dissolved. Add the flour and mix until the dough starts to come together.

2. 2

   Add salt with the remaining water, then knead. Gradually drizzle in olive oil and knead until smooth.

3. 3

   Cover and let rest. Every 15 minutes, perform stretch-and-folds. Let rise until doubled in volume

4. 4

   Divide dough into 2 equal portions (about 660 g each). Roll each portion on semolina flour and place onto 2 greased half sheet pans (18 x 13 inches). Let rise again until doubled.

5. 5

   Preheat oven to 480°F (250°C). Bake bases on the bottom rack for 6–7 minutes.

6. 6

   --- For the Tomato Base Pizza ---

7. 7

   Brush dough with olive oil, spread with tomato sauce, and top with mozzarella, Emmental, provolone, and pepperoni.

8. 8

   --- For the Pesto Base Pizza ---

9. 9

   Brush dough with olive oil, spread with basil pesto, and top with mozzarella, Emmental, provolone, cherry tomatoes, and mortadella.

10. 10

    --- Baking ---

11. 11

    Return topped pizzas to the middle of the oven. Bake for another 6 minutes, or until cheese is bubbling and golden.